Preheat a gas grill to medium high heat. To make Grilled Pineapple Relish, slice the peeled and cored fresh pineapple in ½” rounds. Brush both sides of the pineapple slices lightly with vegetable oil to prevent sticking on grill rack. When grill is ready, place pineapple slices on rack, cover, and grill 5 to 7 minutes on each side. Remove slices to plate and cool. When cool enough to handle, coarsely chop grilled pineapple and place in medium bowl. Add red onion, red pepper, cilantro, and garlic. Mix well to combine. Add the olive oil, salt, and pepper. Mix well, cover, and refrigerate until ready to use. This can be made early in the day. To make the patties, combine the beef, pork, Gourmet Sauce sauce, cilantro, and Asian seasoning in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and then form into patties to fit the buns. Place patties on platter, cover, and refrigerate for 20 to 30 minutes. Brush the grill rack with oil. Place patties on the rack, cover, and grill for 4 to 5 minutes. Turn the patties and grill to desired temperature, about 5 minutes for medium. During the last few minutes of cooking, place buns on upper (or outer side) rack to toast lightly. To assemble the burgers, spread 1 Tablespoon of the wasabi-horseradish cream sauce on the top bun. On each bottom bun, place one lettuce leaf, a generous amount of the pineapple relish and a patty. Add the bun tops and serve. Makes 6 Burgers